Description

This creamy and sweet vegan corn chowder is a comforting, dairy-free meal perfect for busy weeknights, offering big flavor without the fuss and suitable for various dietary needs.

Ingredients

1 cup (120 g) raw cashews, soaked in hot water for at least 30 minutes then drained
2 tablespoons olive oil
1 large (200 g) yellow onion, finely diced
2 stalks (100 g) celery, finely diced
1 medium (150 g) red bell pepper, finely diced
4 cloves (20 g) garlic, minced
3 medium (600 g) Yukon Gold potatoes, peeled and diced into 0.6 inch (1.5 cm) cubes
3 cups (480 g) fresh or frozen corn kernels
4 cups (960 ml) vegetable broth, low-sodium recommended
2 cups (480 ml) unsweetened cashew milk (or oat milk/almond milk)
1 teaspoon dried thyme
1 teaspoon salt, plus more to taste
0.5 teaspoon black pepper, plus more to taste
2 tablespoons all-purpose flour (or gluten-free blend)
2 tablespoons fresh lime juice (for Smoky Chili-Lime Crema)
1.5 teaspoons smoked paprika (for Smoky Chili-Lime Crema)
0.25 teaspoon chipotle powder (optional, for Smoky Chili-Lime Crema)
2 tablespoons fresh cilantro, chopped, for garnish

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Instructions

Prep Your Veggies: Ensure raw cashews are soaked in hot water for at least 30 minutes, then drain thoroughly. Dice the onion, celery, and red bell pepper finely, mince the garlic, and peel and dice your Yukon Gold potatoes into uniform 0.6 inch (1.5 cm) cubes. If using fresh corn, carefully cut the kernels off the cob.
Saute Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, celery, and red bell pepper, along with a pinch of salt. Cook, stirring occasionally, until the vegetables are softened and slightly translucent, about 8-10 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
Build the Base: Sprinkle 2 tablespoons of all-purpose flour over the cooked vegetables, stirring for 1 minute to cook out the raw flour taste and create a light golden roux.
Simmer to Perfection: Slowly whisk in 4 cups of vegetable broth, ensuring to scrape up any browned bits from the bottom of the pot. Add the diced potatoes, corn kernels, 2 cups of unsweetened cashew milk, 1 teaspoon of dried thyme, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are very tender.
Cream it Up: Once the potatoes are tender, remove about 2 cups of the chowder mixture (including some potatoes and corn) from the pot. Carefully transfer it to a blender and blend until completely smooth. Pour the blended mixture back into the pot with the remaining chowder, stirring well.
Season and Serve: Taste the vegan corn chowder and adjust seasonings (salt, pepper) as needed. Ladle the hot chowder into bowls and garnish generously with the Smoky Chili-Lime Crema (made with soaked cashews, lime juice, smoked paprika, and optional chipotle powder) and a sprinkle of fresh chopped cilantro. (If chowder appears too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water to form a slurry, then whisk it into the simmering chowder until it thickens).

Notes

For dietary needs, substitute potatoes with cauliflower for low-carb, add cannellini beans or plant-based sausage for high-protein, or use gluten-free flour blend/cornstarch slurry for gluten-free. Fresh corn is great in summer, frozen corn works year-round. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop Simmering
Cuisine: American

Nutrition

Serving Size: 1.5 cups (approx 350 g)
Calories: 380 calories
Sugar: 9 g
Sodium: 500 mg
Fat: 22 g
Saturated Fat: 4 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 7 g
Protein: 12 g
Cholesterol: 0 mg